In a small pot/pan heat Masala Mama Coconut Curry Simmer Sauce along with ½ cup coconut milk and ¼ tsp salt. Mix in ¾ of the green beans and mushrooms, keeping aside the balance. Taste and adjust salt.

To serve: Pour in the hot coconut curry with green beans and mushroom in a serving dish. Top with the bright green beans and mushrooms that were kept aside. Garnish with fried onions and serve immediately.

To serve: Heat Masala Mama Vindaloo Simmer Sauce, add approx. 2 tbsp vegetable or chicken stock, along with most of the cut sweet potatoes (saving some for topping) and salt if needed. Pour into serving dish, arrange the saved sweet potato moons on the sauce, round side facing up. Garnish with finely chopped chives or scallions and serve immediately.

Turkey Breast with Tikka Masala

Heat oven to 375 degrees. Season 1.5 lbs turkey breast with 1 tsp salt and ½ tsp pepper. Heat a 2 tbsp mixture of butter and oil in a heavy-bottomed skillet or Dutch oven. When hot, sear the turkey until browned, about 3-4 minutes per side. Transfer to oven and roast till cooked through (to an internal temperature of 155 degrees), about 35-40 minutes. Let it rest in a warm place for 15 minutes before carving.

To serve: Pour some of the Tikka Masala sauce on the serving platter and transfer the balance into a sauce dish. Place the Turkey breast on the sauce, garnish with fresh cilantro and serve immediately with the sauce on the side.

Aromatic Peas Pulao (Pilaf)

Heat 1 tbsp Ghee, butter or coconut oil. Add ½ tsp cumin seeds, 6 cardamom, 6 cloves, 3 bay leaves and a few sticks of cinnamon. Sauté till spices are fragrant and add the drained rice. Sauté for another minute and add 2¼ cup of water and ¼ tsp salt. Bring to a boil, cover, reduce the heat to low and cook for 14 minutes.

Add 1 cup frozen peas, mix well and cover and continue cooking on low heat for 5 min. Turn off the heat and let it sit covered for another 5 minutes. Lift the cover and fluff gently with a fork. Serve hot.